Homemade Hash Browns
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These homemade hash browns are golden brown and crispy on the outside yet fluffy in the center. Made with simple ingredients, I love how freezer-friendly they are!
Craving more savory breakfast recipes? Try my air fryer turkey bacon, savory pancakes, egg white omelette, and Starbucks spinach feta wrap next.
Growing up, I was obsessed with McDonald’s hash browns. I could never figure out how they got so crispy, that is, until I figured out how to make them from scratch.
With the same crunchy exterior and light, fluffy center, the only difference between my hash browns and fast food hash browns is the shortlist of good-for-you ingredients.
Table of Contents
Why I love this recipe
- Healthier than fast food. They’re naturally gluten-free and wheat-free.
- AND healthier than store-bought hashbrowns. The ingredient list is short and sweet, and there’s no excess sodium or copious amounts of oil.
- Freezer-friendly. Un-cooked hashbrowns can be frozen for up to three months, so I usually make a double batch and keep the extras on hand whenever the cravings hit.
- Versatile. Serve them with over easy eggs, in a sausage McMuffin, or if you’re like me, eat them plain with ketchup.
★★★★★ REVIEW
“These were the best hash browns I’ve ever had. Way better than the McDonald’s ones, in my opinion. Crispy on the outside, soft and almost mashed-like consistency on the inside. Making this again (and doubling the recipe – they didn’t last very long in my house)” – Laine
Ingredients needed
- Potatoes. You’ll want to use low-moisture russet potatoes over waxy potatoes like Yukon golds. The latter has more water and won’t make for crispy hashbrowns.
- Potato flour. Also known as potato powder, this powder helps bind all ingredients together.
- Rice flour. Another ingredient that helps these hold their shape.
- Cornstarch. Enhances the crispiness.
- Onion powder. To flavor.
- Butter. To pre-cook the shredded potatoes.
- Oil. To fry them. Any cooking oil will work. I recommend using oil a high smoke point, like peanut or safflower oil.
- Salt. To taste.
How to make hash browns
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Soak the potatoes. Grate potatoes using a cheese grater, then transfer them to a bowl of cold water and let them sit for 20 minutes. Drain the water and squeeze out as much moisture as possible.
Step 2- Cook the potatoes. Add butter to a skillet over medium heat. Add the shredded potatoes and cook for 15 minutes.
Step 3- Combine ingredients. Transfer the potatoes to a bowl to cool. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash of more water.
Step 4- Shape. Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
Step 5- Fry. Add an inch of oil to a deep pan over medium high heat. Once hot, add the chilled hash browns and cook for 2-3 minutes, then flip and cook for another 2-3 minutes until golden.
Step 6- Drain and serve. Let the hash browns cool on a wire rack to remove excess oil and dry crumbs before serving.
Arman’s recipe tips
- Don’t skip the soaking. I know you may be tempted to skip this step but trust me, soaking the potatoes is essential to remove the excess starch and guarantee crispy hash browns.
- Use a cheesecloth to squeeze out the excess water from the potatoes.
- Add some mix-ins. Fold in some shredded cheddar cheese, chives, or cooked bacon.
- Use more spices. Garlic powder, black pepper, and paprika are some classic spices, but don’t be afraid to experiment!
Storage instructions
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat. If you want to make leftovers crispy again, reheat them in a skillet over medium heat. Add the hash browns to a heated pan along with a drizzle of oil and cook until heated through.
To freeze. Freeze uncooked hash browns for up to 3 months.
Frequently asked questions
Flour and starch are commonly used to help hash browns stick together. You can add an egg if you like, but the flour mix is sufficient.
You should soak the shredded potatoes in water for a minimum of 15 minutes. If you have time, you can leave the potatoes in cold water overnight to get rid of as much starch as possible.
More ways to cook potatoes
Hash Browns (McDonald’s Style)
Video
Ingredients
- 2 large potatoes
- 1 1/2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoon potato starch
- 1 tablespoon cornstarch
- 3 tablespoons rice flour
- 1 tablespoon water
Instructions
- Using a box grater, grate the potatoes then transfer them to a bowl of ice water and let it sit for 20 minutes.
- Drain the water and squeeze out as much moisture from the potatoes as possible.
- Add butter to a non-stick pan and place over medium heat. Add the shredded potatoes and cook for 15 minutes.
- Transfer the potatoes into a bowl and let it cool slightly. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash more water.
- Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
- Add an inch of oil to a non-stick pan or pot. Once hot, add the chilled hash browns and cook for 2-3 minutes on each side, or until golden.
- Place the cooked hash browns on a wire rack until ready to serve.
Notes
Nutrition
Originally published February 2023, updated and republished June 2024
Rice flour and potato starch are not everyday ingredients, are there substitutions? My kitchen is loaded with various flours, oils, salts, herbs and seasonings but neither one of these items.
Hi Stephanie! Here’s some notes on substitutions-
Cornstarch is probably the closest match for potato starch. It gives a light, crispy exterior wirthout making them heavy. For the flour, regular flour is fine, though slightly less crispy. Use a 50/50 mix of cornstarch and regular flour to replace the potato starch and rice flour.
So the substitution is 2 tbs flour and 2 tbs cornstarch to substitute for the 3 rice flour 1 starch. Do you still keep the additional 1 tbs of cornstarch?
Thanks so much! I am going to try this. Thank you!
Please let me know how you go!
This is absolute the Best hash brown recipe I have ever tried.
I love a hash brown breakfast! So glad you liked this recipe too, Tiffany. Thanks for taking the time to share some feedback.
Can these be made with sweet potatoes? I plan to try it either way, but I prefer to do sweet potatoes in anything that requires potatoe
Hi there, you can use sweet potatoes but they’ll give a softer, slightly sweeter, less crisp result. Sweet potatoes have a higher moisture content and different starch structures than russets, unfortunately!
Two large potatoes do not mean much. Should have how much potato by weight
You are completely correct, D. I’ll fix it up and have that all covered for you 🙂
Both my wife and I love these hash browns. I made the original recipe and used an egg ring to form the shape, so each one was perfectly round and uniform. They turned out far better than any Restaurant Hash Browns either of us have eaten (including McDonalds).
Great recipe
Hi! Could I deep fry instead of shallow fry or would they fall apart?
Yes, absolutely! I actually prefer the full deep fry, but out of ease and less ingredients used, I suggest just an inch of oil.
Thanks for this recipe! Can you use all cornstarch if you don’t have potato starch? I live rural and my Walmart doesn’t carry potato starch.
Yes, Riv- that is fine!
Looks very yummy. Will make some soon
Please let me know how you go!
Haven’t tried this recipe yet, but wondering if these could be cooked in an airfryer? 🙏
Hi Sapphire- I did test them in there, but it won’t be as crispy or crunchy as deep-frying. You can deep-fry them and keep them frozen and reheat in the air fryer.
Can I cook these in the oven or air fryer instead of frying them?
Hi Sarah- yes, I’ve included both options in the post 🙂
This went down a treat with my family. Will definitely be making and freezing a batch. How do you cook these from frozen though? Defrost and fry? Spray with oil and bake? Fry from frozen? I don’t have an air fryer. Thanks
Hi Bejal- I actually just cook them from frozen and deep fry them as that. You can also just cook them up and freeze them and reheat in the oven (if they’ve been pre-cooked, I don’t recommend re-frying them again).
Delicious. I would have found it helpful to have a weight for the “large potatoes”.